With all due respect to George Gershwin, Vermont this summer has seen waves of hot, hot, hot weather; so humid and sticky that all I want to do is sit in the river. On days like these, I find my appetite isn’t normal, so I try to make salads that are light, yet protein-filled enough so I don’t walk away hungry.
True Nicoise salad has tomatoes, olives, fava beans, and even anchovies. Mine is a bit different, adding some boiled potatoes, radishes that I had on hand, and a salmon salad I made which is just canned salmon, lemon juice, and some capers. I love salads that have a little bit of this and that, so you, too, can create your own riff on the salad, adding your own favorite vegetables and protein. If you’re a vegetarian, you can make a white bean salad in place of the salmon. The vinaigrette recipe will probably make more dressing than you need, but it will keep for at least a week if not longer in a cool spot in your kitchen or in the fridge.
I created this salad to take on my annual trek to Lake George with friends a few weeks ago for a simple and delicious lunch. And it is one that is easy to tote if you’re going to the beach or for a picnic. See? >>>
Of course, soon after I wrote this recipe, the temperatures turned and I could finally turn on the oven again. So in the meantime, I’ll tuck this away for the next time we take a trip to the lake or the heat comes back–whichever comes first.
Salmon or tuna salad: tossed with fresh lemon juice and capers (optional)
Vegetarian option: One can of white beans, toss with a little bit of lemon juice, extra virgin olive oil, and chopped herbs.
Vinaigrette: 2/3 cup olive oil, 1/3 cup red wine vinegar (or a vinegar of your choice), 1-2 teaspoons Dijon mustard, ½ shallot (a couple teaspoons), finely chopped (optional). Whisk together.
MVK’s Endorsement of the Week: Speaking of Summertime. . . 101 Simple Meals Ready in 10 Minutes or Less
The title sounds like an infomercial, but seven years ago, when Mark Bittman was still working for the Dining section of the New York Times, he produced this masterpiece; 101 super simple recipes for summer. This has been a savior ever since for those nights I’m not sure what to make, it’s too hot, or I need some creativity.
The recipes run the gamut: meat, vegetarian, gluten-free, vegan. And they are all so simple, that the 10 minutes is true. Cook up some bratwurst with apples and serve with coleslaw (#59) or saute shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta. (#45) Or Bittman’s own version of Nicoise Salad (#34) Lightly steam haricot verts, green beans, or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
You can find the article here, 101 Simple Meals Ready in 10 Minutes or Less.